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Title: Ginger Crisps
Yield: 48 Servings

Ingredients

      1 c  unsalted butter; at room
           -temperature
      1 c  light brown sugar; packed
      1 lg egg yolk
      1 ts vanilla extract
    1/2 c  crystallized ginger; finely
           -chopped
    1/4 ts ground ginger
    1/4 ts ground nutmeg
  1 1/2 c  all-purpose flour
      1 ts baking powder
  5 1/2 ts salt

Instructions

Cream the butter and brown sugar together with a an electric mixer until
light and fluffy. Beat in the egg yolk, vanilla, crystallized ginger and
ground cinnamon and nutmeg. In a separate bowl, sift flour, baking powder
and salt together and stir into butter mixture well combined.

Drop the batter in teaspoon size quantities three inches apart onto a
ungreased cookie sheets and bake in the center of a preheated 350 oven. for
10-12 minutes or until crisps are lightly golden. Let crisps cool briefly
on sheets and then carefully transfer with a metal spatula to racks and let
them cool completely. Store up to 3 days at room temperature or one month
in the freezer

Recipe by: Cooking Right CR 9697

Posted to MC-Recipe Digest by Sue on May 01, 1998

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